A Perfectly Paired Summer Meal

The first time I saw a peach and tomato salad on one of the food blogs, I literally drooled. Oh, yes, I did. I knew there would be one in my immediate future.

It’s hot here! An unrelenting 90+ degrees every day. Most days I’m not bothered by the temperature because I go from my air-conditioned home to my air-conditioned car to wherever else I’m going that’s air-conditioned too. Climate control…you gotta love it! But, some days, it’s in-and-out, schlepping from here to there…and the heat gets me. It knocks me out and, SURPRISE, it even lessens my appetite.

Today was one of those days. By the time I got to the market in the late afternoon, I knew I didn’t feel like cooking so I grabbed a peach and a beautifully ripened tomato and a few other things that wound up forming a perfectly paired dinner.

It paired perfectly with toasted ciabatta smeared with a truffle mousse made from chicken, pork and turkey livers.
And a chilled Pinot Grigio!

Light and tasty…a perfect summer meal!

NOTE: I was reminded where I first saw the combo of peaches + tomatoes. It was on Sam’s My Carolina Kitchen. She dressed her salad with a curry-orange vinaigrette. Check it out!

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

This dish looks incredible. It’s new to me too! Ive never seen anything like this before. It sounds like a very refreshing summer treat though. I’m picking up some peaches tomorrow to make jam so I will definitely have to try this for lunch.

FOODalogue is ….

The FOODalogue Approach to Food

A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!

On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.